Buffalo Chicken Chopped Salad (Printable Version)

Zesty chopped salad with buffalo-style chicken, romaine, blue cheese, and a tangy dressing. Light, quick, and completely satisfying.

# What You'll Need:

→ Buffalo Chicken

01 - 2 boneless, skinless chicken breasts (14 oz)
02 - 1/4 cup hot sauce
03 - 2 tablespoons unsalted butter
04 - 1/2 teaspoon garlic powder
05 - Salt and black pepper to taste

→ Salad

06 - 2 large hearts of romaine lettuce, finely chopped
07 - 2 celery stalks, diced
08 - 1/4 small red onion, finely diced
09 - 1/2 cup cherry tomatoes, halved
10 - 1/2 cup crumbled blue cheese
11 - 1/4 cup shredded carrots

→ Dressing

12 - 1/3 cup ranch or blue cheese dressing
13 - 1 tablespoon hot sauce

# Directions:

01 - Season chicken breasts with salt, pepper, and garlic powder. Melt butter in a large skillet over medium heat. Add chicken and cook 5-6 minutes per side until internal temperature reaches 165°F. Remove from heat and let rest 5 minutes, then cut into bite-sized pieces. Toss cooked chicken with hot sauce in a bowl until evenly coated.
02 - In a large bowl, combine chopped romaine, diced celery, diced red onion, halved cherry tomatoes, and shredded carrots. Add the buffalo chicken and gently toss to distribute evenly. Sprinkle crumbled blue cheese over the top.
03 - Drizzle the salad with ranch or blue cheese dressing and add additional hot sauce if desired. Toss lightly and serve immediately.

# Expert Advice:

01 -
  • The way the warm buffalo chicken slightly wilts the romaine creates this perfect texture contrast between crisp and tender
  • You get all the comfort of wings without the mess and with way more vegetables
  • The entire salad comes together in under 30 minutes but tastes like something from a restaurant
02 -
  • The chicken must rest after cooking or it will release all its juices and become dry
  • Chop the romaine into smaller pieces than you think you should, it makes eating so much more enjoyable
  • Dress the salad right before serving, otherwise the lettuce will wilt and lose that satisfying crunch
03 -
  • Use a meat thermometer to avoid overcooking the chicken, 165°F is the target temperature
  • Let the chicken cool slightly before tossing with hot sauce so the sauce clings better
  • Toast some extra blue cheese on top under the broiler for 30 seconds if you want it warm and melty
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